Cook Nutritional Services

Under the direct supervision of Chef and the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Job Functions: * Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus * Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor * Ensures meals are ready at specified times * Consults with Nutritional Services Supervisor regarding use of left-overs * Consults Registered Dietitian on modified diets, as necessary * Supervises Nutritional Services workers when washing, trimming or preparing food * Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.

* Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines * Cooks meat, fish and fowl in a variety of ways, such as baking or roasting * Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders * Tests foods being cooked to ensure proper temperature.

Adjusts heat controls as necessary * Improves flavor and texture of food by adding ingredients or seasonings * Observes infection control practices at all times; practices proper handwashing techniques * Maintains kitchen in a clean, neat and organized manner * Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors * Performs other duties as assigned.

Regulatory Requirements * High school graduate or equivalent * Previous experience in hospital food preparation preferred * Previous cook experience preferred